Commi I

Brik Oven; Kerala; On-site; INR 167,000 - 279,000; Full time

Job summary

Brik Oven in Kerala is seeking a proactive Commi-I to assist the chef de partie in the preparation of a variety of dishes and manage basic kitchen tasks.

You will maintain high standards of health and safety, help with ordering and budget control, train junior staff, assist with menu planning, and ensure mise en place is ready on time in a fast‑paced restaurant.

Qualifications

• Should have a high level of personal cleanliness
• Be flexible enough to work in 24 hour rotating shifts; good organizational skills
• Works well under pressure
• Must be knowledgeable in checking quality of goods
• Teamwork
• Skilled worker in his specialized cuisine/ area.

Responsibilities

• Assists and supports the chef de partie in the preparation of different foods
• Maintains high standards of health and safety, including personal hygiene.
• Assists in all kitchen related activities including ordering for supplies and budget control
• Assist with the selection and training of other kitchen staff
• Assists with the planning of menus
• The commis chef must also perform many basic tasks of food preparation and organization in the kitchen.
• Ensure that the mis en place is ready on time and in sufficient quantity as per the sales forecast.
• Help control food cost and pilferage.
• Inform day to day problems to the superiors.
• Report any health or safety hazards to the DCDP/ CDP/Sous chef/ unit Head Chef Chef.
• Maintains cleanliness, hygiene and sanitation of all utensils, small ware and equipment in his section
• Assists with the preparation, cooking and presentation of different foods in the restaurant
• Assists with the enforcement of health andsafety standard within the kitchen
• Ensures that customers are served quality food and in a manner that is timely
• Carry out any other duties as and when directed by superiors.

Skills

Food prep

Kitchen hygiene

Safety standards

Teamwork

Job description

Full-Time

JOB TITLE: Commi-I

DEPARTMENT: Production

Job Description

• Assists and supports the chef de partie in the preparation of different foods
• The commis chef must also perform many basic tasks of food preparation and organization in the kitchen.
• The commis chef must maintain high standards of health and safety, including personal hygiene.
• Assists in all kitchen related activities including ordering for supplies and budget control
• Assist with the selection and training of other kitchen staff
• Assists with the planning of menus
• The commis chef must also perform many basic tasks of food preparation and organization in the kitchen.
• Ensure that the mis en place is ready on time and in sufficient quantity as per the sales forecast.
• Help control food cost and pilferage.
• Inform day to day problems to the superiors.
• Report any health or safety hazards to the DCDP/ CDP/Sous chef/ unit Head Chef Chef.
• Maintains cleanliness, hygiene and sanitation of all utensils, small ware and equipment in his section
• Assists with the preparation, cooking and presentation of different foods in the restaurant
• Assists with the enforcement of health andsafety standard within the kitchen
• Ensures that customers are served quality food and in a manner that is timely
• Carry out any other duties as and when directed by superiors.

ADDITIONAL RESPONSIBILITIES

COMPETENCIES

• 1. Should have a high level of personal cleanliness
• 2. Be flexible enough so as to be able to work in 24 hour rotating shifts Excellent management and organizations skills
• 3. Works well when under pressure.
• 4. Must be knowledgeable in checking quality of goods
• 5. Teamwork
• 8. Skilled worker in his specialized cuisine/ area.